Go Back
Traditional British treacle tart with a golden syrup and breadcrumb filling in shortcrust pastry, with a slice served warm with cream.
Jane at Brit & Skillet

Traditional British Treacle Tart Recipe

A traditional British treacle tart with crisp homemade shortcrust pastry and a rich, sticky golden syrup filling flavored with fresh lemon and soft breadcrumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Chill Time 40 minutes
Total Time 2 hours 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: British
Calories: 331
Ingredients Equipment Method Notes

Ingredients
  

For the Shortcrust Pastry
  • 1½ cups all-purpose flour 180g
  • ⅓ cup unsalted butter 75g, cold and cut into small cubes
  • 2 tablespoons granulated or caster sugar 25g
  • Pinch of salt
  • 3–4 tbsp ice-cold water 45–60ml
For the Treacle Filling
  • 1½ cups golden syrup 450g
  • 2 cups fresh white breadcrumbs 120g
  • Finely grated lemon zest from 1 lemon
  • 2 tablespoons fresh lemon juice 30ml
  • 2 tablespoons heavy cream 30ml
  • ¼ teaspoon ground ginger optional

Equipment

  • 9-inch tart pan with removable bottom
  • Large mixing bowl
  • Rolling Pin
  • Parchment paper
  • Pie weights, dried beans or uncooked rice
  • Medium saucepan
  • Spatula or wooden spoon
  • Fork

Method
 

Make the Shortcrust Pastry
  1. Place the flour, sugar and salt in a large mixing bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  2. Add the ice-cold water 1 tablespoon at a time, mixing gently after each addition. Stop adding water as soon as the dough begins to come together. Gather the pastry into a disc, wrap it and refrigerate for 30 minutes.
Prepare the Tart Shell
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23cm) tart pan with a removable bottom.
  2. Roll the chilled pastry on a lightly floured surface until it's large enough to cover the bottom and sides of the tart pan. Carefully transfer the pastry to the pan and gently press it into the bottom and sides.
  3. Trim away the excess pastry around the top edge and prick the base lightly with a fork. Refrigerate the pastry-lined pan for another 10 minutes.
Blind-Bake the Pastry
  1. Line the pastry shell with parchment paper and fill it with pie weights, dried beans or uncooked rice. Bake for 12 minutes.
  2. Carefully remove the parchment and weights, then return the pastry shell to the oven for another 5 minutes.
  3. Remove from the oven and allow the pastry shell to cool for about 10 minutes.
  4. Reduce the oven temperature to 350°F (175°C).
Make the Treacle Filling
  1. Place the golden syrup in a saucepan over low heat for a few minutes, just until it becomes slightly more fluid and easier to mix. Don't allow it to boil.
  2. Remove the pan from the heat and stir in the fresh breadcrumbs, lemon zest, lemon juice, heavy cream and ground ginger, if using. Mix until the breadcrumbs are evenly coated.
  3. Allow the mixture to stand for about 5 minutes. The breadcrumbs will begin absorbing the syrup and the filling will thicken slightly.
Assemble and Bake the Treacle Tart
  1. Spoon the filling into the partially baked pastry shell and spread it gently into an even layer.
  2. Bake at 350°F (175°C) for 35–40 minutes, or until the pastry is golden and the filling looks set around the edges with a slight softness remaining in the centre. If the pastry edges begin to brown too quickly, loosely cover them with foil.
  3. Remove the tart from the oven and allow it to cool in the pan for at least 20–30 minutes before removing the outer ring. The filling will continue to set as it cools.

Notes

Blind-baking the pastry before adding the sticky treacle filling helps keep the bottom of the tart crisp rather than soggy.
Brit & Skillet Tip: Fresh breadcrumbs work particularly well in treacle tart because they absorb the golden syrup while keeping the filling soft. Use ordinary soft white bread with the crusts removed and pulse it into fine crumbs, or crumble it very finely by hand.